Recipe: Easy Classic Chocolate Chip Cookies

Posted in , , , on the 2nd December, 2012
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Easy Classic Chocolate Chip Cookies

Do you ever dream about warm, fresh from the oven chocolate chip cookies? You know the kind. Crispy on the outside, but tender and sweet on the inside. Chocolate melting on your hand as you take a gulp of ice cold milk. Ah…for a moment you’re in sweet heaven. Well if you’ve never made them, these classic chocolate chip cookies will bring back those childhood memories of cookies and milk.

You can use this recipe as a base and go crazy. Add in any kind of chopped nuts you’d like, add candy bar piece, white chocolate chips, and dark chocolate chips. Also you may add different extracts (my favorite is orange) and a hundred variations of dried fruit.  You could even substitute a little cocoa for the flour (1/4 cup) or substitute peanut butter for half of the butter. The sky is the limit. Have fun with it.

I also make these into “cookie bars” which I’ll post at a later date. It’s something that my friends and family come to ask for. Once you try them you’ll see why.

They are too easy to forego. I will walk you through the easy steps.

Recipe adapted from: VeryBestBaking

<Scroll all the way to the bottom for a standard printable recipe> 

Easy Classic Chocolate Chip Cookies

Here are the basic ingredients: Flour, baking soda, kosher salt, butter, granulated sugar, brown sugar, vanilla extract, eggs, and chocolate chips. (Again, once you’ve made the basic cookie dough, add in 1 1/2 to 2 cups of add-ins as mentioned above.)

Easy Classic Chocolate Chip Cookies

Preheat your oven to 375° F (190°C).

Easy Classic Chocolate Chip Cookies

 

 

 

 

 

 

 

 

Next it’s time to measure the dry ingredients. When measuring dry ingredients (especially flour), it’s always best to measure using the “scoop and level” or “scoop and sweep” method. This involves scooping the ingredients into the measuring cup and then sweeping off the excess of the ingredient at top of measuring cup – using a long, flat utensil, like a knife, bench scraper, etc. If you do this over a paper towel or clean kitchen towel, you can easily add back to your ingredient bin (as not to waste). If you do not do this, you risk getting way too much flour than your recipe calls for (net, net, a dry loaf). So after you’ve scooped and fluffed the flour around a bit to loosen/lighten, take any stiff flat edge and sweep across your measuring cup for the most accurate reading.

Note: I use white wheat flour for health benefits – without the toughness of regular wheat flour. If you don’t have it, use all-purpose flour.

Easy Classic Chocolate Chip CookiesEasy Classic Chocolate Chip Cookies

Now measure carefully the baking soda and then the kosher salt and add to the bowl with the flour. Be careful not to mound the measuring spoons – level off them just as you did with the flour to get the most accurate reading.

Note: I use kosher salt for baking, but use any salt you have.

Easy Classic Chocolate Chip Cookies

To sift the dry ingredients, simply whisk together the flour, baking soda, and salt. Then set aside.

Easy Classic Chocolate Chip Cookies

 

 

 

 

 

 

 

 

Next it’s time to start the wet ingredients.  Add the 2 sticks of butter to a large mixing bowl.

Easy Classic Chocolate Chip CookiesEasy Classic Chocolate Chip Cookies

And add in the brown and granulated sugars.

Easy Classic Chocolate Chip CookiesEasy Classic Chocolate Chip Cookies

 

 

 

 

 

 

 

 

Now add the beater blade to your mixer and get ready to mix the butter and sugars together. This part of the recipe can easily be whisked by hand or by using a large wooden spoon – with a strong arm. I love my stand mixer though and use it often.

Easy Classic Chocolate Chip Cookies

 

 

 

 

 

 

 

 

No matter what method you use, the butter/sugar mixture should look whippy and smooth – like what you see above.

Easy Classic Chocolate Chip CookiesEasy Classic Chocolate Chip Cookies

 

 

 

 

 

 

 

 

Add in the vanilla extract and mix to combine.

Easy Classic Chocolate Chip CookiesEasy Classic Chocolate Chip Cookies

 

 

 

 

 

 

 

 

With the mixer running, add in the eggs one at a time and mix until fluffy (about 2 minutes using a mixer; about 5 minutes by hand).

Easy Classic Chocolate Chip CookiesEasy Classic Chocolate Chip Cookies

 

 

 

 

 

 

 

 

Now it’s time to add the dry ingredients. Here’s the stage where it’s very important NOT to over-mix. Add one cup and mix for 10-15 seconds; repeat with the remaining flour, adding one cup at a time. If you over-mix you will have tough cookie…which is never a good thing.

Easy Classic Chocolate Chip Cookies

 

 

 

 

 

 

 

 

Your cookie batter should look thick like the picture above.

Easy Classic Chocolate Chip CookiesEasy Classic Chocolate Chip Cookies

 

 

 

 

 

 

 

 

Add the chocolate chips to the mixing bowl (or any other add-ins.) Mix either by hand or for 5 seconds maximum using your mixer.  If you’re afraid of over-mixing (which will make a tough cookie) mix in the chocolate chips (and other mix-ins) in by hand.

Easy Classic Chocolate Chip Cookies

 

 

 

 

 

 

 

 

Drop by spoonful onto ungreased cookie sheets (for easy cleanup and cookies that don’t stick, use a silpat or parchment paper) about 2 inches apart. Do not flatten cookies or they may get tough. I use a small ice cream scoop to scoop the cookie dough.  I only really use this for cookies.

You can freeze some or all of the cookie dough. I filled a large rimmed sheet pan with pre-scooped cookie dough. I then put the tray in the freezer overnight. In the morning I was able to take each cookie ball off the tray and put in a re-sealable freezer bag. It’s a great way to make ahead cookie dough for when you need it later. Just pull the cookie dough balls out of the freezer and place on cookie sheet (do not thaw). Bake frozen and bake a bit longer than you would fresh cookie dough (bake about 14 minutes – but use color as a guide vs. time).

Easy Classic Chocolate Chip CookiesEasy Classic Chocolate Chip Cookies

Bake them at 375° F (190°C) for around 9-12 minutes. I baked mine around 10 minutes.

Easy Classic Chocolate Chip CookiesEasy Classic Chocolate Chip Cookies

The cookies should start to show a slight brown color on the edges. These are ready to come out of the oven. Remember to keep them directly on the cookie sheet for 2-minutes after they come out of the oven. This helps prevent the cookies from breaking or falling apart when they are removed from the cookie sheet. 

Easy Classic Chocolate Chip Cookies

 

 

 

 

 

 

 

 

Lay flat and cool completely on a cooling rack.  As they cool, you can begin to stack them as shown above.

Easy Classic Chocolate Chip CookiesEasy Classic Chocolate Chip Cookies

Try to resist these, I dare you. If you make these you will have instant friends! If you do try this recipe, please COMMENT below.

Enjoy the comfort of food!

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Printable Recipe:

Easy Classic Chocolate Chip Cookies

Serves 48
Prep time 12 minutes
Cook time 10 minutes
Total time 22 minutes
Allergy Egg allergy, Milk Allergy (Dairy), Wheat Allergy (Gluten)
Dietary Vegetarian
Meal type Dessert
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot
Website Very Best Baking
These chocolate chip cookies are a classic. Crispy, buttery, sweet, and yummy! Find the step by step recipe with pictures at: http://recipesingoodtaste.com/?recipe=recipe-easy-classic-chocolate-chip-cookies

Ingredients

  • 2 1/4 cups white wheat flour (or all-purpose)
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt (or any salt)
  • 1 cup butter, at room temperature (2 sticks)
  • 3/4 cups granulated sugar
  • 3/4 cups brown sugar, packed
  • 1 1/2 teaspoon vanilla extract
  • 2 Large eggs
  • 1 1/2 cup semi-sweet chocolate chips (3/4 standard size bag - use full bag, if desired.)

Note

Recipe URL: http://recipesingoodtaste.com/?recipe=recipe-easy-classic-chocolate-chip-cookies

Directions

Step 1 Preheat your oven to 375° F (190°C).
Step 2 In a small bowl, whisk together flour, baking soda, and salt. Set aside.
Step 3 In a large mixing bowl or stand mixer, beat the butter, both sugars and vanilla extract. Whip this mixture until creamy.
Step 4 One at a time, add the eggs, mixing well after each addition.
Step 5 Gradually beat in dry mixture. Be careful to not over-mix.
Step 6 Stir in morsels and nuts, if adding.
Step 7 Drop by rounded tablespoon onto ungreased baking sheets.
Step 8 Bake for 9 to 11 minutes or until golden brown around the edges. Cool directly on baking sheets for about 2 minutes. Then remove the cookies and place on cooling rack to thoroughly cool before storing in an airtight container.
Step 9 You may freeze the cookie dough in a log or in pre-scooped frozen hunks. To freeze pre-scooped, place the pre-scooped cookie dough on a sheet tray and freeze uncovered until frozen-at least one day; then place in a re-sealable freezer bag for up to 2 months.

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PS: If you see mistakes (i.e., spelling errors or inconsistencies in the recipe), please tell me right away. I appreciate any help I can get!

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Recipes In Good Taste | Delicious Comfort Food Recipe Blog | Pam Ruder

Recipes In Good Taste | Delicious Comfort Food Recipe Blog | Pam Ruder